(snip)
Last week, I chopped up a Chocolate Ghost Pepper and put the whole thing in my bowl of Chili. It added a nice heat. (snip)

Are you serious?? . … I am amazed….. ..

You could do it too. Surprisingly, pepper heat is something you could easily build up a tolerance for. Start with something that only has a little heat, like Cholula. Add some to your food, and assuming you like the flavor of it, you’ll find yourself adding more of it each time after a while. Then, move up to something hotter until you get used to that, then hotter again, and so on. I couldn’t have eaten a whole Ghost Pepper, even with a whole plate of food, just a year ago. There’s also some variation in heat depending on the growing environment. I don’t think these peppers I have are nearly as hot as Ghost Peppers can get. But, they’re close enough for me.

Trivia fact: A lot of people don’t know that the “hotness” of peppers isn’t really hotness, or even a chemical “burn”. It is simply a hack of nature. It’s basically just telling your hot/burn/pain nerves to activate as if there really was some heat applied. However, it is possible to be allergic, and have some very bad reactions. But that is a different matter.

Hmmmm, really?? I might give it a try & test your theory that I could do it too.

Good info on peppers also… thank you.

—

You never know how a horse will pull until you hook him up to a heavy load./"Bear" Bryant

Okay, on the flashlight tier scale, Dollar Store, etc. should actually be negatives. Points should be deducted. Not one added to your score, but points subtracted.
On the hot pepper topic, it’s not always the heat going in that makes the difference. That’s all I have to say about that.

Last week, I chopped up a Chocolate Ghost Pepper and put the whole thing in my bowl of Chili. It added a nice heat.

I washed off my hands after chopping up the pepper, scrubbing and using dish detergent to try to dissolve it off my skin. Later, I was eating some thing (fruit, or peanuts or something) with my hands, and burned my mouth again from the heat that was still there.

Will someone please send TK a new prototype? Or at least tell us what has changed in the approved-for-production design?

.. … … Great idea, but we can only hope & dream this will happen.

Surely TK should have one of each LED choice, to fine-tune the ramping and thermal control for production firmware for each variant? If this is going to be done properly.

Reading between the lines, the metalwork has not yet been cut and finished, the driver PCB is undergoing a minor re-layout (so not yet made), at least one of the potential LED options has not yet been sourced, etc. So, personally, I’m not holding my breath.

That said, if it is a solid design, well production-engineered, and the operators trained up to put it together, test it, correct any faults, package it, etc. it should only take a day or so to build the first batch, once the pieces have been delivered from the subcontractors. And a production slot booked. PS: there are only 365 1/4 days in a year, of which 200 or so are usable in the West.

Unless it is all being done in-house, which would surprise me.

This is where the Q8 slipped up, but Thorfire/Sofirn quickly nipped that in the bud for batch 2, and beyond.

Then there are the logistics. From whom are we going to buy this ? That didn’t go too well with the GT, presumably there is a different plan for this one ?

This should all be standard stuff for a GB co-ordinator to manage. Do we have one here ?

(snip)
Last week, I chopped up a Chocolate Ghost Pepper and put the whole thing in my bowl of Chili. It added a nice heat. (snip)

Are you serious?? . … I am amazed….. ..

You could do it too. Surprisingly, pepper heat is something you could easily build up a tolerance for. Start with something that only has a little heat, like Cholula. Add some to your food, and assuming you like the flavor of it, you’ll find yourself adding more of it each time after a while. Then, move up to something hotter until you get used to that, then hotter again, and so on. I couldn’t have eaten a whole Ghost Pepper, even with a whole plate of food, just a year ago. There’s also some variation in heat depending on the growing environment. I don’t think these peppers I have are nearly as hot as Ghost Peppers can get. But, they’re close enough for me.

Trivia fact: A lot of people don’t know that the “hotness” of peppers isn’t really hotness, or even a chemical “burn”. It is simply a hack of nature. It’s basically just telling your hot/burn/pain nerves to activate as if there really was some heat applied. However, it is possible to be allergic, and have some very bad reactions. But that is a different matter.

I seem to have leveled out at the I can eat a raw habanero in 10 minutes and not die level. A guy I work with conditions himself by eating a whole raw scorpion or reaper a day, sliver by sliver. I just dont get it. I tried a sliver of reaper the size of my pinky nail and was hurting for a good 7-10 minutes.

On another note, glad to see the FW3A project gaining traction again. Just curious though, whats the risk of an electrical short with this battery tube/eswitch design? Might not be any, but im having a hard time visualizing it from the drawings.